A tasty infusion of two holiday classic sides, ambrosia fruit salad and cranberry sauce.

Cranbrosia

1 (11-ounce) can mandarin oranges, undrained

1 (8-ounce) can pineapple chunks, undrained

2 envelopes unflavored gelatin

2 cups fresh cranberries

1 cup granulated sugar

1 cup sweetened flaked coconut

1 (8-ounce) carton sour cream (1 cup)

1 cup whipping cream

1 banana, sliced

1. Drain mandarin oranges and pineapple, reserving juices separately. Set fruit aside.
2. Sprinkle gelatin over reserved mandarin orange juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in reserved pineapple juice. Set aside.
3. Using a food processor, finely chop cranberries. Place chopped cranberries in a large bowl. Add reserved gelatin mixture, sugar, and remaining ingredients; stir well.
4. Spoon mixture into a 7-cup mold. Cover and chill 8 hours. Unmold onto a serving plate.

Makes 10 servings.